APRICOT-PECAN WILD RICE

 

  • Cooking Time:
  • Servings:
  • Preparation Time:

Ingredients

  • 1-1/2 cups finely chopped onions
  • 1-1/2 cups finely chopped celery
  • 4 teaspoons canola oil
  • 5 cups cooked wild rice
  • 3/4 pound dried apricots, coarsely chopped
  • 1-1/3 cups reduced-sodium chicken broth
  • 1/2 cup coarsely chopped pecans, toasted
  • 1/2 cup minced fresh parsley
  • 2 teaspoons dried thyme
  • 1 teaspoon rubbed sage
  • 1 teaspoon salt
  • 1/4 teaspoon pepper

Directions

  • In a nonstick skillet, saute onions and celery in oil for 5 minutes or until tender. Transfer to a large bowl. Stir in the remaining ingredients.
  • Spoon into a 13-in. x 9-in. x 2-in. baking dish coated with cooking spray. Cover and bake at 350° for 30 minutes. Uncover; bake 10-15 minutes longer or until lightly browned.
  • Yield: 12 servings.

Notes

Dried apricots add sweetness and color. Seasoned with sage and thyme, the down-home dish is sure to have guests asking for seconds.

Recipe by Nancy Zimmerman of Cape May Court House, New Jersey.

From Light & Tasty

Categories: Fruit  Rice  Side Dish 

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